8 lasagna noodles, uncooked
1 lb ground beef
1 tsp italian seasoning
28 oz jar spaghetti sauce
1/3 cup water
4 oz sliced mushrooms
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1. Break noodles. Place half in bottom of greased slow cooker.
2. Brown ground beef in saucepan. Drain. Stir in italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers.
4. Cover. Cook on low 5 hours.
(This recipe is better than the other lasagna recipe than I tried. Although if I ever make this again I’ll use cottage cheese over the ricotta. Still there seemed to be something missing. It wasn’t as flavorful as I would have liked. 3 stars)
Great recipe. This is only the 2nd one I have tried from this blog but I would give it at least a 4 star. Used cottage cheese and tomato sauce with mushrooms already in it. Also in the middle layer of cheese I added half a cube of cream cheese cut up. I usually use cream cheese in my oven lasagna so I thought I would give it a try. Good stuff. I also heeded the ‘lacking’ warning and added basil, salt, and garlic to the meat as it browned.
Pretty darn good. I used cottage cheese and sprinkle the first layer with onion powder and garlic powder (because you said it was lacking)and I used a little bit of tomato sauce since my jar of spaghetti sauce was only 24 ounces. I mixed oven ready noodles and regular noodles (not going to run to the store for 3 noodles) and it turned out just fine. Needeless to say the oven ready guys were a bit squishy! but still good. Kids liked it! so it is for sure a keeper at our house!